Mediterranean – Loaded Sweet Potato Skins
Delicious sweet potato skins filled with creamy whipped feta, topped with fresh avocado and drizzled with sweet chili honey, perfect for brunch or as an appetizer.
Ingredients
For the Sweet Potato Skins
- 3 medium sweet potatoes Look for firm, unblemished sweet potatoes.
- 2 tbsp olive oil For rubbing on the sweet potatoes.
- ½ tsp salt To season the sweet potatoes before baking.
- ¼ tsp black pepper To season the sweet potatoes.
For the Filling and Toppings
- to taste feta cheese For whipping until creamy.
- to taste avocado Diced for topping.
- to drizzle chili honey For garnishing.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork.
- Rub the sweet potatoes with olive oil, salt, and black pepper.
Baking
- Bake the sweet potatoes for 45-60 minutes until tender.
- Once cooled, cut them in half and scoop out some flesh.
Filling
- In a bowl, whip the feta cheese until creamy.
- Fill the sweet potato skins with the whipped feta.
- Top with diced avocado and drizzle with chili honey.
Serving
- Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven at 350°F (175°C) to warm through. Avoid microwaving.